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No-Noodle Zucchini Lasagna

This No-Noodle Zucchini Lasagna is a light, veggie-forward twist on classic lasagna with layers of savory turkey sauce and creamy cheeses.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Italian
Keyword: Easy, Gluten-Free, Ground Turkey, Healthy, Low-Carb, Zucchini
Servings: 6 servings

Ingredients

  • 4 medium zucchinis sliced into thin strips
  • 1 pound ground turkey
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 24 ounces marinara sauce
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions

  • Begin by washing your zucchinis thoroughly. Using a mandoline slicer or a sharp knife, slice each zucchini lengthwise into thin strips approximately 1/8 inch thick. Sprinkle the strips with salt and lay them on paper towels or a clean kitchen towel. Let them sit for about 15 minutes, then gently pat them dry to remove any released water.
  • Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and diced bell pepper, cooking for another 2-3 minutes until fragrant and softened.
  • Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Season with salt, pepper, dried oregano, and basil. Once the turkey is cooked through, pour in the marinara sauce. Stir to combine and let simmer on low heat for 10 minutes to allow the flavors to meld.
  • Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of the turkey marinara mixture on the bottom to prevent sticking.
  • Start layering your No-Noodle Zucchini Lasagna by placing a layer of zucchini strips evenly over the sauce. Dollop spoonfuls of ricotta cheese over the zucchini, then sprinkle a layer of shredded mozzarella and a bit of Parmesan. Repeat the layering process: sauce, zucchini strips, ricotta, mozzarella, and Parmesan until all ingredients are used, finishing with a generous topping of mozzarella and Parmesan cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and golden brown.
  • Let the lasagna cool for 10 minutes before slicing and serving. This resting time helps the layers set, making it easier to cut neat portions.

Equipment

  • Mandoline Slicer
  • Large Skillet
  • 9x13 inch Baking Dish
  • Aluminum Foil

Notes

  • Use a mandoline slicer for evenly thin zucchini strips to ensure uniform cooking.
  • Salting zucchini strips helps to draw out excess moisture and prevent sogginess.
  • Prepare the turkey sauce a day ahead to enhance the flavors.